Bourbon Vanilla Stout - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Stout

228 calories 27.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.136 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adapted from recipe on Brew Toad
Calories: 228 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Wednesday November 4th 2015
1.068
1.023
6.0%
44.3
34.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Dark3 lb Dry Malt Extract - Dark 44 30 29.1%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 9.7%
4 lb American - Pilsner4 lb Pilsner 37 1.8 38.8%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 4.9%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 4.9%
0.40 lb Rolled Oats0.4 lb Rolled Oats 33 2.2 3.9%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 3.9%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.9%
10.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Millenium1 oz Millenium Hops Pellet 15.5 Boil 60 min 27.12 33.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Aroma 15 min 13.02 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Aroma 15 min 4.17 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2.50 oz Bourbon Chips Flavor Secondary 6 min.
6 oz Bourbon Flavor Secondary 6 min.
5 each Bourbon Soaked Vanilla Beans Flavor Secondary 6 min.
1 tsp Vanilla Extract Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal -- -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7 g | 28 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 7 g | 28 qt) 3.35 13.4  
Grain absorption losses (steeping) -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes

Adding Whisky Barrel Chips

Whisky Barrel Chips must be sanitized by boiling in 1 cup of water for 5 minutes. After your chips have been sanitized, add to them to sanitized jar with bourbon and vanilla bean while beer is in primary. Before adding to secondary, remove liquid bourbon adding just the chips and bean to secondary. You may add fresh bourbon to secondary for flavor. Firmly secure your airlock on to your fermenter. Leave your beer in contact with these chips for 2 to 3 weeks. On bottling day carefully siphon your beer away from the chips and into your bottling bucket. If you do not use a secondary fermenter, then add the chips to your primary after fermentation has completed and leave for the recommended contact time.

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  • Last Updated: 2015-11-04 17:06 UTC